Crispy Parmesan Crusted Chicken Recipe
Introduction
This Crispy Parmesan Crusted Chicken recipe is a perfect weeknight dinner that combines a golden, crunchy coating with tender, juicy chicken inside. It’s flavorful, easy to prepare, and sure to become a family favorite.
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 3/4 cup plain panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1/3 cup good-quality olive oil
- Lemon wedges and freshly chopped parsley, for serving (optional)
Instructions
- Step 1: Place each chicken breast between plastic wrap or inside a large plastic bag. Use the flat end of a meat tenderizer to pound the chicken evenly to about 1/4-inch thickness. Set aside on a clean plate or cutting board.
- Step 2: Season both sides of the chicken breasts with salt, pepper, garlic powder, dried oregano, and onion powder.
- Step 3: Prepare three shallow dishes for dredging: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.
- Step 4: Coat each chicken breast first in flour, shaking off the excess, then dip into the egg, and finally press firmly into the Parmesan-panko mixture, shaking off any extra coating. Place the coated chicken on a clean plate or platter.
- Step 5: Heat olive oil in a large skillet over medium-high heat. Once hot, cook the chicken in batches if needed to avoid crowding. Fry each piece for 3-4 minutes per side until the coating is golden and crispy and the internal temperature reaches 165°F.
- Step 6: Transfer the cooked chicken to a clean plate or wire rack. Repeat with remaining chicken breasts.
- Step 7: Serve the chicken immediately with lemon wedges and freshly chopped parsley if desired, alongside your favorite sides such as salad or mashed potatoes.
Tips & Variations
- Pound the chicken evenly to ensure it cooks uniformly and stays tender.
- For extra crispiness, try using a mix of half panko and half crushed cornflakes in the coating.
- Use freshly grated Parmesan for the best flavor and texture – pre-grated cheese often does not brown as well.
- If you prefer baking, place the coated chicken on a greased baking sheet and bake at 425°F for 20-25 minutes, flipping halfway through.
Storage
Store leftover Parmesan crusted chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat or in a 375°F oven until crispy and heated through. Avoid microwaving as it may soften the crisp crust.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They may require slightly longer cooking times and should be pounded to an even thickness for best results.
What can I serve with this Parmesan Crusted Chicken?
This dish pairs well with fresh salads, mashed potatoes, steamed vegetables, or pasta. Lemon wedges and parsley add a nice fresh touch.
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Crispy Parmesan Crusted Chicken Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
Description
This Crispy Parmesan Crusted Chicken recipe features boneless, skinless chicken breasts pounded thin, seasoned, and coated in a flavorful blend of panko breadcrumbs and freshly grated Parmesan cheese. Pan-fried to golden perfection, this dish offers a crunchy exterior with juicy, tender chicken inside, making it a delicious and easy-to-make dinner option. Serve it alongside salad or mashed potatoes for a complete meal.
Ingredients
Chicken and Seasoning
- 4 boneless/skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
Dredging Ingredients
- 1/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 3/4 cup plain panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
Cooking
- 1/3 cup good-quality olive oil
To Serve (optional)
- Lemon wedges
- Freshly chopped parsley
Instructions
- Prep & season the chicken: Place each chicken breast inside a large plastic bag or cover with plastic wrap. Pound with the flat end of a meat tenderizer to an even thickness of about 1/4 inch. Season both sides with kosher salt, black pepper, garlic powder, dried oregano, and onion powder.
- Assemble each dredge: Prepare three shallow dishes—one with flour, one with lightly beaten eggs, and one with a mixture of panko breadcrumbs and freshly grated Parmesan cheese.
- Dredge the chicken: Coat each chicken breast first in flour, shaking off excess, then dip into the beaten eggs. Press firmly into the breadcrumb and Parmesan mixture to coat completely, then shake off excess. Set aside on a clean plate.
- Pan-fry the chicken: Heat olive oil in a large skillet over medium-high heat. Add 1-2 chicken breasts at a time, avoiding overcrowding. Cook for 3-4 minutes per side until the coating is golden brown and crispy and the internal temperature reaches 165°F. Transfer cooked chicken to a wire rack or clean plate. Repeat for remaining pieces.
- Serve: Serve the crispy Parmesan crusted chicken immediately with optional lemon wedges and freshly chopped parsley alongside your favorite sides like salad or mashed potatoes. Enjoy!
Notes
- Using a meat tenderizer to pound chicken ensures even cooking and a tender texture.
- Work in batches while frying to prevent overcrowding and ensure crispiness.
- Check internal temperature to confirm chicken is fully cooked (165°F/74°C).
- Optional garnishes like lemon wedges and parsley add brightness and color to the dish.
- Panko breadcrumbs give a lighter and crispier crust compared to regular breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Keywords: Parmesan crusted chicken, crispy chicken breast, pan-fried chicken, panko crusted chicken, easy chicken dinner
